"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 can chow mein noodles 1 can cream of mushroom soup 1/4 c. water 1 or 2 cans chunk white tuna fish 1 c. finely chopped celery 1/4 c. minced onion
Set aside half of the can of noodles to put on top. Mix all other ingredients. Do not dilute the mushroom soup - use as it comes out of the can. Put remaining noodles on top and bake at 375º for approximately 30 minutes or until brown.
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